Brussels sprouts with shallots and lemon

Buy fresh Brussels sprouts that are bright green and heavy for their size. In this recipe, quickly caramelized shallots add a sweet note to these miniature members of the cabbage family.

Ingredients

1 tablespoon extra-virgin olive oil

3 shallots, thinly sliced

1/8 teaspoon salt

1 pound Brussels sprouts, trimmed and cut into quarters

1/2 cup low-sodium vegetable stock or broth

1/4 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

Directions

In a large, nonstick frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the shallots and saute until soft and lightly golden, about 6 minutes. Stir in the 1/8 teaspoon salt. Transfer to a bowl and set aside.

In the same frying pan, heat the remaining 1 teaspoon olive oil over medium heat. Add the Brussels sprouts and saute until they begin to brown, 3 to 4 minutes. Add the vegetable stock and bring to a simmer. Cook, uncovered, until the Brussels sprouts are tender, 5 to 6 minutes. Return the shallots to the pan. Stir in the lemon zest and juice, and the pepper. Serve immediately